This recipe is decadent. Making gnocchi may sound intimidating, but it’s not. It’s easy, low maintenance, and hard to mess up.
I have been splurging and using real butter for this recipe so far and I’m intending to experiment and figure out a good vegan version… But I couldn’t resist going ahead and posting this version. It’s just so delicious!
Adapted from Aida Mollenkamp.
Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce
Makes: 8 to 10 servings (about 150 pieces)
Total Time: 1 hour 10 minutes
Hands-On Time: 10 minutes
2 medium sweet potatoes
1 large Yukon gold potato
1/4 cup finely grated Parmigiano-Reggiano cheese
3 tablespoons maple syrup
2 teaspoons kosher salt
1 1/2 to 2 cups whole wheat flour
4 tablespoons unsalted butter
12 to 15 fresh sage leaves (Or 2 tsp. dried sage)
2 shallots, quartered and thinly sliced
3 tablespoons balsamic vinegar
Juice of one lemon
½ cup vegetable stock
Freshly shaved parmesan
Freshly ground black pepper
Preheat oven for 425.
Roast your sweet potatoes and gold potato until soft, about 45 minutes.
Set aside and let cool. Scoop flesh out of skins and throw in the mixer. Add in parmesan, egg, maple syrup, and salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand.
Turn dough out onto floured surface and divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Roll each piece down over tines of a fork to indent.
Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until it begins to float, about 5 minutes. Using a slotted spoon remove gnocchi and spread out on a clean baking sheet or plate.
Meanwhile, in a large saucier pan, melt the butter over medium heat. If you are using fresh sage, once the butter foams add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. If you are using dried sage, add the sage to butter and then add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in lemon juice, gnocchi, and vegetable stock, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and garnish with salt, black pepper, the crisp sage, and freshly shaved parmesan.